Buy all ingredients right below the recipe
PANNA COTTA
- 10 g sheet gelatin
- 400 g cream min. 31%
- 130 g granulated sugar
- 1 vanilla pod
STRAWBERRY SAUCE
- 12 whole strawberries
- 10 g vanilla sugar
- 10 g cornstarch
- 2 tablespoons strawberry syrup
- fresh mint for garnish
PAIRING THE DISH WITH COFFEE
- This dish is best enjoyed with quality coffee.
Instructions
- 1Soak the gelatin in a bowl of cold water.
- 2Slit the vanilla pod lengthwise and scrape out the seeds with the tip of a knife.
- 3Pour the cream into a saucepan and bring it just below boiling point – it will steam, but not boil. Remove the saucepan from the heat. Add sugar, vanilla seeds, and the pod to the cream, stir, and let cool to 70–80 °C.
- 4Squeeze out the gelatin and add it to the warm cream. Whisk thoroughly and strain through a fine sieve into prepared bowls. Let chill in the refrigerator for at least 4 hours.
- 5Clean the strawberries and cut them into quarters.
- 6Mix water with sugar and cornstarch and boil over low heat in a saucepan. Pour in the strawberry syrup, stir, and add the chopped strawberries. Stir and let cool.
- 7Unmold the panna cotta onto a plate, add strawberries with sauce, and garnish with fresh mint leaves.
Tip
For preparation, you will need 4 molds Ø 9 cm and a kitchen thermometer.
Before serving, place the molds in hot water for a moment; the panna cotta will then be easier to unmold.
If you want a softer panna cotta and don't want to unmold it onto a plate, use only 5 g of gelatin instead of 10 g and pour the finished mixture into glasses, letting the dessert cool in them. Add strawberries and serve directly in the glasses.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef